Upgrade your kitchen game with RA Roxy

1 month into the New Year, you may be yearning for the taste of something more highbrow than plain old chicken and rice. If so, why not try one of these straightforward yet exciting dishes during a long winter evening?

Thai basil chicken

This quick and easy stir fry recipe is bursting with flavour in every bite and is sure to impress whenever you serve it, from a romantic date night to dinner with a friend.

Ingredients

●      225g / 7oz chicken thigh fillets , skinless boneless, cut into bite size pieces

●     1 green onion , cut into 4cm / 2" lengths. (make sure you separate the green and white part

●     30g Thai basil leaves , (normal basil is fine also)

●     2 garlic cloves , large, finely chopped (Note 2)

●     1 birds eye or Thai chilli , deseeded and finely chopped

●     1 1/2 tbsp oil (peanut, vegetable or canola)

Sauce

●     2 tsp oyster sauce

●     1 tsp light soy sauce (Note 3)

●     1 tsp dark soy sauce (or all purpose) (Note 3)

●     1 tsp sugar

●     2 tbsp water

Serving

●     Jasmine rice (or whatever you have on hand)

Instructions

1. Mix sauce ingredients in a bowl and put to the side for later
2. Heat oil in a wok or pan over high heat
3. Add chili and garlic to pan and stir for 10 seconds
4. Add chicken and the white part of green onions and fry until cooked
5. Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
6. Toss through the green part of green onions and basil leaves. Stir until just wilted, then serve with rice

Tofu soup

This warming and nourishing soup is perfect for lunch on a crisp afternoon, packed with veggies and protein to power study sessions.

Ingredients

●     1 tablespoon dried shrimp - see note 2 for substitutes

●     1 lb tofu - soft or medium-firm

●     1 medium tomato

●     250g of bok choy - or napa cabbage

●     2 stalk scallions (we used green onions as these can be hard to find)

●     2 teaspoon neutral cooking oil

●     1 tablespoon light soy sauce

●     ¼ teaspoon salt

●     ¼ teaspoon ground white pepper

●     ½ teaspoon sesame oil

Instructions

●     Soak dried shrimp in ¼ cup (60ml) of hot water for about 10 minutes. Chop it into smaller pieces. Keep the soaking water.

●     Cut tofu into bite-sized cubes. Slice tomatoes into wedges. Separate the stems and leaves of bok choy. Cut them into 1-inch (2½ cm) pieces. Finely chop the scallions, and keep their white and green parts separated.

●     Heat cooking oil in a wok (or a pot). Sizzle the white part of the green onions and dried shrimp until fragrant. Stir in the tomato. Fry briefly until the tomato becomes a little mushy on the edge.

●     Add the dried shrimp soaking water and 2 cups (500 ml) of hot water. Bring it to a full boil.

●     Slide in the tofu cubes. Leave to simmer over medium heat for 2 minutes.

●     Add the stem part of the bok choy. Cook for a further 20 seconds.

●     Turn off the heat. Stir in the leafy part of the bok choy. Add light soy sauce, salt, white pepper, and sesame oil. Mix well then garnish with the green part of the onions.

Shakshuka

This North African breakfast dish is bliss on the taste buds, and it's arguably the simplest recipe to prepare on the list! So next time you’re trying to use up the vegetables in the back of your fridge, give our recipe a try.

Ingredients

●     5 medium tomatoes

●     1 onion (traditionally this is swapped for bell pepper but we prefer the onion’s flavour)

●     2 cloves of garlic

●     4 eggs

●     50 ml of water

●     ½  tsp of paprika

●     ½  tsp of cumin

●     1 tsp of red pepper powder

●     1 tbsp of tomato puree

●     Extra virgin olive oil for cooking

Instructions

1. Chop tomatoes into eighths, Finely chop 2 cloves of garlic, Chop 1 onion
2. Drizzle olive oil into pan and saute onion and garlic till translucent
3. Add spices and fry till fragrant
4. Add tomato puree and tomatoes
5. Cook tomatoes till tender, squash tomatoes for smoother consistency
6. Add 50 ml of water and simmer for 5 mins with lid on
7. Make pits for eggs and crack them in
8. Simmer for 30 more seconds

Marinara sauce

This unassuming yet elegant recipe can be a staple in every student's kitchen, both as a dish in its own right and as a base for more complex pasta dishes. This pasta sauce deserves a place in your repertoire!

Ingredients

●     1 can of chopped tomatoes

●     1tsp of smoked paprika

●     1 clove of garlic

●     1 onion

●     1 tbsp of tomato puree

●     A sprinkle of mixed herbs

●     Salt

●     Pepper

Instructions

1. Saute onions for 5 minutes before adding paprika and garlic and repeating for 5 more minutes
2. Add chopped tomatoes, mixed herbs, tomato puree, salt, and pepper
3. Simmer for 15-20 minutes adding water as necessary to achieve desired consistency (Tip: we use pasta water a the starch provides a glossy texture that lets the sauce bind to pasta better)
4. If storing then allow to cool before transferring to container and use within 3-4 days

Blueberry crumble

This homely dessert is the perfect way to unwind after a long day, we’ve adapted serving sizes to one and used tablespoon measurements so you can enjoy it even if you don’t have a scale!

Ingredients

●     250g blueberries

●     1 tbsp sugar

●     2 tbsp corn starch

●     6 tbsp self raising flour

●     6 tbsp porridge oats

●     3 tbsp brown sugar

●     45g butter

Instructions

1. Preheat oven to 180 celsius (with fan turned on)
2. Coat blueberries with corn starch and sugar
3. Mix flour, brown sugar, oats, and butter until ingredients are well combined to form crumble mixture
4. Fill the bottom of a baking dish with the blueberries and top with crumble
5. Bake for 35 minutes